Description
A smooth and creamy soup made with roasted acorn squash, honey, and warm spices.
Ingredients
Scale
- 1 medium acorn squash (about 2 lbs)
- 2 tbsp olive oil
- 2 tbsp honey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the acorn squash in half, remove seeds, and brush with olive oil and honey.
- Roast squash cut-side down for 40 minutes or until tender.
- Scoop out squash flesh and set aside.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash, broth, cinnamon, and nutmeg.
- Simmer for 15 minutes.
- Blend until smooth.
- Stir in cream and adjust seasoning.
- Serve warm.
Notes
- For a vegan version, replace honey with maple syrup and use coconut cream.
- Garnish with roasted pumpkin seeds or fresh herbs.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
Keywords: creamy, honey, roasted, acorn squash, soup, vegetarian